Best 3 Vegan Jerky Recipes
**Tantalize Your Taste Buds with a Flavorful Culinary Journey: Vegan Jerky Recipes That Pack a Punch**
Embark on a tantalizing culinary adventure as we delve into the world of vegan jerky, a delectable meatless treat that offers a symphony of flavors and textures. In this comprehensive guide, we've curated a collection of exceptional vegan jerky recipes that cater to diverse preferences and dietary restrictions. From classic barbecue flavors to spicy and tangy sensations, these plant-based jerky variations promise an unforgettable taste experience. Whether you're a seasoned vegan, a flexitarian seeking healthier alternatives, or simply a food enthusiast looking to expand your culinary horizons, our recipes will guide you through the process of creating mouthwatering vegan jerky that rivals traditional meat-based versions. Get ready to satisfy your cravings and elevate your snacking game with these innovative and flavorful vegan jerky recipes.
VEGAN PORTOBELLO JERKY
A great alternative to beef jerky for that vegan in your life. I plan to experiment with different flavor combinations but for now I leave you with my spicy Asian blend.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks
Time 10h5m
Yield 2
Number Of Ingredients 5
Steps:
- Place mushroom slices in a resealable plastic bag. Whisk soy sauce, chili paste, rice vinegar, and sesame oil together in a bowl until completely blended. Pour over mushrooms, seal the bag, and refrigerate for 8 hours.
- Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Arrange mushroom slices on the baking sheet in such a way that they are not touching each other.
- Bake in the preheated oven for 1 hour. Flip mushroom slices using tongs and cook for 1 more hour. Remove baking sheet from the oven and let cool completely before storing. For any larger slices that are not dry after 2 hours, crack open the oven door and let cook 5 additional minutes or until dry.
Nutrition Facts : Calories 67.2 calories, Carbohydrate 11 g, Fat 2.4 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 1873.9 mg, Sugar 3.6 g
BEYOND BEEF® JERKY
Salty, spicy, chewy, vegan alternative to beef jerky. Perfect for hitting the trails or snacking on at home. This has no cure as beef would so it is important that you store this in the refrigerator. It's not beef but it is tasty and addicting!
Provided by Soup Loving Nicole
Categories Vegan Recipes
Time 11h15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine plant-based ground beef, liquid smoke, garlic powder, paprika, salt, pepper, mustard, and red pepper in a large bowl; mix well. Cover and refrigerate for 8 hours or overnight.
- Transfer mixture onto a large cutting board. Using a rolling pin flatten the mixture to 1/8-inch thickness. Using a sharp knife cut mixture into strips. Slide the knife under the strips and lay them on the racks of a dehydrator, making sure not to overcrowd.
- Set dehydrator to 155 degrees F (68 degrees C). Dehydrate for 2 hours 30 minutes.
- Remove lid from the dehydrator and let strips cool for 30 minutes. Place in an airtight container and refrigerate.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 4.9 g, Fat 8.8 g, Fiber 1.6 g, Protein 0.2 g, SaturatedFat 0.6 g, Sodium 717.8 mg, Sugar 0.2 g
VEGAN JERKY
Make this plant-based vegan jerky as a snack. It will keep in the fridge for up to a week, so it's great for those times in the day when you need a pick-me-up
Provided by Good Food team
Categories Snack
Time 1h40m
Yield Makes 20-25 pieces
Number Of Ingredients 15
Steps:
- Put the wheat gluten flour in a bowl. Blitz the rest of the seitan jerky ingredients in a food processor until smooth. Pour the liquid into the wheat gluten flour and mix until fully combined.
- Knead the seitan dough for a couple of minutes, then cut in half and shape into two logs. Freeze for 30 mins, or until firm. Heat the oven to 120C/100C fan/gas ½.
- Whisk the ingredients for the jerky sauce together in a bowl until combined. Remove the seitan from the freezer and cut into thin slices. Dunk each slice into the jerky sauce, then lay on a baking sheet lined with baking parchment.
- Bake for 1 hr, turning after 30 mins. Check its progress - when done, the thicker parts of the jerky should be soft, and the thinner parts slightly crunchy. Thicker-cut slices may take another 30 mins. Leave to cool, then store in an airtight container. Will keep in the fridge for up to a week.
Nutrition Facts : Calories 31 calories, Fat 0.4 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium
Tips:
- Choose the right seitan. Look for seitan that is firm and has a chewy texture. You can find seitan at most health food stores or online.
- Slice the seitan thinly. This will help it to absorb the marinade more evenly and cook more quickly.
- Use a flavorful marinade. The marinade is what will give your jerky its flavor, so make sure to use a combination of spices and herbs that you enjoy. Some good options include soy sauce, tamari, liquid smoke, garlic powder, onion powder, paprika, and chili powder.
- Marinate the seitan for at least 4 hours. This will allow the flavors to penetrate the seitan and make it more flavorful.
- Bake or dehydrate the seitan. You can bake the seitan in the oven or dehydrate it in a dehydrator. If you are baking the seitan, bake it at a low temperature (200-250 degrees Fahrenheit) for several hours, or until it is dry and chewy. If you are dehydrating the seitan, follow the instructions on your dehydrator.
Conclusion:
Vegan jerky is a delicious and healthy snack that is perfect for on-the-go. It is also a great way to use up leftover seitan. With a little planning and effort, you can make your own vegan jerky that is just as good as, if not better than, store-bought jerky. So next time you are looking for a healthy and satisfying snack, give vegan jerky a try!
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